To make this jam you will need 8 pounds of strawberries ( halved and hulled). 1 quart of berries is about 2 pounds. 2 3/4 cups sugar, and 15 ( yes 15) vanilla beans(sliced in half lengthwise). I used Madagascar Beans from Penzeys.
Half your berries, add the sugar and the vanilla beans. Toss together and allow to sit at room temperature for about 15 minutes. This would be a great time to sterilize your canning jars.
Place berry mixture into large pot. Bring to slow boil over medium heat.Stirring as needed. Cook at this slow boil for 40 minutes. The strawberries will get soft. Use a potato masher to break down the berries. Taste and add sugar if needed. If you do add more sugar make sure you cook it long enough for the sugar to disolve. Remove and discard vanilla beans. Ladle into sterilized jars. Leave 1/4 inch at top of jar.Close with sterilized lid and process in boiling water for 10 minutes. Let set in hot water for about 5 minutes removed. Let cool to room temperature.
This recipe made 12 jars. I am sure you can 1/2 it. Also you can adjust the ammount of vanilla beans you use. The beans do not effect the texture of the jam, just the flavor. Share a jar or two with your friends and family.
